Buddha Bowl
Prep time
Cook time
Total time
Additional equipment: vegetable spiralizer
Recipe type: Main Dish
Serves: 2
  • 1 head of lettuce, cut
  • 1 carrots. spiralized
  • 2 small cucumbers, sliced
  • 2 beetroot, spiralized
  • 10 cherry tomatoes, cut in halves
  • 5 radish, sliced
  • 1 avocado, cut in cubes
  • ½ cup wild rice, cooked
  • Roasted chickpeas:
  • 1 can chickpeas, drained and rinsed
  • 1 Tbsp paprika powder
  • 1 tsp turmeric powder
  • 1 tsp ginger powder
  • 1 tsp garlic powder
  • 1 Tbsp nutritional yeast
  • Cashew aioli:
  • ⅓ cup soaked cashews
  • 1 tsp white miso paste
  • 2 Tbsp lemon juice
  • ⅛ cup water (more as needed)
  • fresh garlic (optional)
  • Toppings:
  • sesame seeds
  • sunflower seeds
  1. Prepare the wild rice according to the instructions on the package.
  2. Pre heat the oven to 200°C and prepare a baking tray with parchment paper.
  3. Drain and rinse the chickpeas and place them in a bowl.
  4. Add all the spices and mix everything together with your hands so the chickpeas are evenly covered with the spices.
  5. Evenly spread the chickpeas on the baking tray and let them roast in the oven for about 30-35 minutes.
  6. In the meantime, prepare and cut all the vegetables as instructed and prepare the cashew aioli by placing all ingredients into a high-speed blender and mixing them until smooth.
  7. Assemble the bowl with the vegetables first, the chickpeas and the cashew aioli on top and enjoy!
  8. If you want you can add additional toppings like sesame seeds or sunflower seeds.
Recipe by The Tasty K at https://thetastyk.com/2016/09/19/buddha-bowl/